40 appetizer servings (serving size: 1 chicken ball and 1 1/2 teaspoons dip)

How to Make It

Step 1

Prepare Cucumber Dip, and chill.

Step 2

Position knife blade in food processor bowl. Add half of chicken pieces, and pulse 6 times or until chicken is smooth. Spoon chicken into a large bowl. Repeat procedure with remaining half of chicken pieces, and add to puréed chicken in bowl. Stir in onion, garlic, and egg.

Step 3

Combine breadcrumbs and next 6 ingredients; add to chicken mixture, stirring well. Shape mixture into 40 (1-inch) balls.

Step 4

Dredge chicken balls in flour. Place half of chicken balls in an 11- x 7- x 1 1/2-inch baking dish. Microwave at MEDIUM-HIGH (70% power) 6 minutes, stirring every 2 minutes. Repeat with remaining chicken balls. (Microwaving the chicken balls before sautéing helps the soft chicken mixture hold its shape when cooked in the skillet.)

Step 5

Combine 1 teaspoon oil and 1/8 teaspoon paprika in a large skillet; place over medium heat until hot. Add 20 chicken balls, and cook 10 minutes or until done, stirring occasionally. Remove from skillet; set aside, and keep warm. Repeat procedure with remaining oil, paprika, and chicken balls. Serve warm with Cucumber Dip.

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